Microbiological study of Wakalim, a traditional Ethiopian fermented sausage

Abstract

ABSTRACT: Wakalim is a traditional Ethiopian fermented beef sausage prepared and consumed commonly in Harar, Eastern Ethiopia. It has good keeping quality and the traditional processing technique is applicable at the household level. In this study, detailed information pertaining to the preparation processes and the raw materials used for its preparation was documented. Moreover, the safety quality of the ready-to-eat product was evaluated through microbiological analysis of the product as it was availed to the local consumers. The raw materials required for preparation of wakalim consist of lean meat (70%), fat (5%), salt (2%), garlic (1%), onion (17%) and other spices (5%). Wakalim samples were found to be dominated by aerobic mesophilic bacteria (AMB), mainly aerobic spore formers (ASF), followed by lactic acid bacteria (LAB) and staphylococci, with mean counts (log cfu/g) of 6.02, 4.70, and 4.59, respectively. Species of LAB isolated from wakalim samples mainly consisted of Pediococcus pentosaceus 1 (29%), Lactobacillus plantarum 1 (19%), Ped. pentosaceus 2 (17%), Lb. brevis 1 (16%), Lactococcus lactis ssp. lactis (6%), Lb. pentosus (4%), Lb. brevis 3 (3%), and other Lactobacillus and Pediococcus species (6%). The average pH and titratable acidity of wakalim samples were 5.35 and 6.4%, respectively.